What did I whip up in the kitchen yesterday? I finally got rid of all those peaches...in a good way! Love this recipe from my Mom's collection. Click on photo for full drool mode...you might need a napkin for this one! It's as good as it lo...oks!
Peaches and Cream Bread Pudding
For the pudding:
3 tablespoons unsalted butter, melted
6 cups 1-inch cubes of day-old bread
2 cups heavy cream
2 cups milk
2 pounds fresh peaches, peeled and sliced (you can use canned or frozen)
1 cup sugar
5 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon freshly grated nutmeg
For the sauce:
1 stick butter
1 cup heavy cream
1 cup sugar
2 egg yolks
1 teaspoon almond extract
Preheat the oven to 350 degrees. Butter a 9 x 13 baking dish. In a large bowl, combine the bread cubes, heavy cream and milk and let sit for 15 minutes, stirring occasionally. While the bread is soaking, heat 3 tablespoons of softened butter in a large skillet. Add the peaches and 1/4 cup of the sugar. Cook, stirring occasionally, until peaches are golden brown around the edges and softened, 4 to 6 minutes. Set aside.
In a medium bowl, combine the eggs, the remaining 3/4 cup of sugar, vanilla, and nutmeg and whisk well to combine. Stir the egg mixture into the bread mixture and fold to combine. Add the warm peaches and fold gently but thoroughly to combine. Pour into the prepared baking dish. Melt three tablespoons of butter in microwave and drizzle the melted butter on top. Bake until golden brown, puffed, and slightly firm when pressed in the center, 45 minutes to 1 hour. Cool on a wire rack until just warm, about 20 minutes.
Almond Cream Sauce
In a small saucepan, over medium low heat, add a stick of butter and cook until melted. In a small bowl combine the cream, sugar, and egg yolks and whisk to combine. Add the cream mixture to the melted butter and stir well. Cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 10 minutes. Remove from the heat immediately and add the almond extract. Transfer sauce to a small heatproof bowl and serve hot or warm over warm bread pudding.
Photography ©Welcome Home
For the pudding:
3 tablespoons unsalted butter, melted
6 cups 1-inch cubes of day-old bread
2 cups heavy cream
2 cups milk
2 pounds fresh peaches, peeled and sliced (you can use canned or frozen)
1 cup sugar
5 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon freshly grated nutmeg
For the sauce:
1 stick butter
1 cup heavy cream
1 cup sugar
2 egg yolks
1 teaspoon almond extract
Preheat the oven to 350 degrees. Butter a 9 x 13 baking dish. In a large bowl, combine the bread cubes, heavy cream and milk and let sit for 15 minutes, stirring occasionally. While the bread is soaking, heat 3 tablespoons of softened butter in a large skillet. Add the peaches and 1/4 cup of the sugar. Cook, stirring occasionally, until peaches are golden brown around the edges and softened, 4 to 6 minutes. Set aside.
In a medium bowl, combine the eggs, the remaining 3/4 cup of sugar, vanilla, and nutmeg and whisk well to combine. Stir the egg mixture into the bread mixture and fold to combine. Add the warm peaches and fold gently but thoroughly to combine. Pour into the prepared baking dish. Melt three tablespoons of butter in microwave and drizzle the melted butter on top. Bake until golden brown, puffed, and slightly firm when pressed in the center, 45 minutes to 1 hour. Cool on a wire rack until just warm, about 20 minutes.
Almond Cream Sauce
In a small saucepan, over medium low heat, add a stick of butter and cook until melted. In a small bowl combine the cream, sugar, and egg yolks and whisk to combine. Add the cream mixture to the melted butter and stir well. Cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 10 minutes. Remove from the heat immediately and add the almond extract. Transfer sauce to a small heatproof bowl and serve hot or warm over warm bread pudding.
Photography ©Welcome Home
No comments:
Post a Comment